Baked Feta Chorizo & Spinach Risotto
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1/2 tbsp oil
- 350g cherry tomatoes
- 80g chorizo, chopped
- 2 garlic cloves, crushed
- 200g feta
- 1/2 tsp Italian seasoning
- 300g risotto rice
- 1 litre hot vegetable stock
- 100g fresh spinach
Method
- Preheat the oven to 200c fan.
- Add the oil, cherry tomatoes, chorizo and garlic to a large oven dish and mix.
- Create some space in the centre and add the whole block of feta.
- Sprinkle a little Italian seasoning on top and bake in the oven for 15 minutes.
- Add the risotto rice and vegetable stock, stir well and cook for another 30 minutes until the rice is soft and the liquid has absorbed.
- Remove from the oven and stir through the fresh spinach. The heat from the risotto will wilt it.
- Serve immediately.